One of my favorite childhood memories is picking raspberries in the backyard and making raspberry jam. I only wish I could grow raspberries in my backyard now.
On a recent trip back home the raspberries were ripe and ready to pick. I tried my hand at a few raspberry concoctions:
Raspberry Lemon Drop Martini
Directions to make all of the above follow.
To make the drinks, you need to extract the raspberry juice. I first tried to smash the raspberries, but the juice was thickened by the pulp and seeds. For my second attempt I used the “juicer” (a food mill of sorts).
Raspberry Lemon Drop
- 2 oz. vodka
- 1/2 oz. triple sec
- 3 tsp. raspberry juice
- 2 tsp. lemon juice
- 2 1/2. tsp simple syrup*
- Combine ingredients in a martini shaker with a few cubes of ice, strain & pour
* Simple Syrup Recipe: 1 part sugar to 1 part water. Combine in a saucepan, bring to a boil, stirring until sugar dissolves. Let cool.
- Muddle mint with 2 tsp. simple syrup & 2 tsp. raspberry juice
- Place mint, syrup, juice in a glass with ice
- Pour in 2 oz. rum & top with club soda.
- Preheat oven to 375 degrees
- Mix the following with a fork until crumbly:
- 1/2 cup oats
- 1/2 cup flour
- 3/4 brown sugar
- 3/4 teaspoon cinnamon
- 1/3 cup butter (cold; cut into 1/2-inch pieces)
- Place raspberries in a greased pan, top with oat mixture and bake for approximately one hour until crispy.
Raspberries before the topping. Look at that color!
Fresh mint picked for the mojitos, just outside the kitchen door!